Instant Pot

This week’s theme for Wednesdays with Donna Hay is RICE! While here are lots of types of rice – white, brown, parboiled, wild (although it’s not really a rice), Arborio, even Black or Forbidden rice – we usually only use one or two of these regularly. With all the rice choices it was not easy to find a recipe.

I finally settled on a rice pudding. It was easy peasy since it used left over rice. In my case, basmati. The ramekins have 2 TBL of rice to which a simple custard is added. Vanilla and cinnamon give it the flavor.

20 minutes in the oven and you have a quick, comforting dessert. And while it was still hot I sprinkled a little turbinado sugar over the top to melt.

I adapted this recipe for use in an Instant Pot. The ramekins are stacked in the pot and then cooked on porridge for only 9 minutes. I used quick release.

I have been a little intimidated by my new Instant Pot so haven’t used it much. I’m trying to remedy that in small steps.